•Mix room temperature water with salt, malt, & oil•Add half the flour & mix until a dense dough is formed•Add yeast & remaining water & continue mixing until ready•Remove mixture from mixer & let rest covered on well flour board for 15-20 minutes•Do 1 or 2 single folds (back to front) & gently shape dough to form a rectangular•Divide the dough & place in a well oiled pan •Cover entire surface with oil & let proof at 30° for 1 hour•Press the dough in the pan with fingertips evenly to cover entire surface•Lightly salt the entire surface & let proof for 30 minutes•Place some tepid water (30) over top entire suface & do the same with some EVOO•Depress dough with fingertips to form dimples. Dimples should be filled with water & oil mixture•Dress with desired toppings•Let rest an additional 60-75 minutes before baking•Gently load in preheated oven & bake for 15-20 minutes at 450º•When ready, remove from pan & place on cooling rack•Brush entire surface with EVOO

Hi Peter,I have used Caputo only, Manitoba only & a combination of both with varying percentages. My preference is 100% Manitoba. I typically use 650 grams of dough in a pan that measures 11.25"x17". The baking is done in a convection oven at 430-450F. The key to making great focaccia is to respect the proofing periods.

You mentioned a proof temperature of 30 degrees and using tepid water at 30 degrees. I assume you mean 30 degrees Celsius rather than 30 degrees Fahrenheit, which would be below freezing. The conversion from Celsius to Fahrenheit would be 86 degrees F.